LaBecasse

Fundraiser for the Glen Arbor Arts Assc

La Becasse

Guillaume served up another great meal, this time for about 65.

Menu:
Sunday, June 28, 2009

Amuse Bouche (cream cheese on toast)

Cold Plate
Home Cured Prosciutto, French Gravlox, Duck Pate’

Boston Bibb Lettuce
Sesame Celery Seed Dressing, Red Onion, Toasted Seeds

Tasmanian King Salmon Crisp w
Balsamic Vinegar Reduction, Saffron Rice & Red Bell Pepper Sauce
or
Spring Colorado Rack of Lamb w
Spring Vegetable Cassoulet & Rosemary Demi-Glace

Chocolate Marquise w
Marinated Strawberries & Mint Anglaise

---
I went with the Salmon, Shirley the Lamb
I'll have to say it was the best salmon I can ever recall
Moist, and tender with thin pressed bread crust

This Little Piggy went to market

Earthy is excited to offer
Mangalitsa pigs
(MON-go-leet-sa)

Check them out here: Introducing Mangalitsa

and here: Super-succulent imports are everything U.S. pork isn't

Call for your orders there are only a few available this season

BarCoding 2.0

We are looking into this at CCF
Serious conversation with a vendor/system integrator

Building a Smarter Bar Code - NYTimes.com

The importance of cooking

Not just for the joy of it, but how cooking has affected human evolution.

Richard Wrangham's Catching Fire. - By Christine Kenneally - Slate Magazine:

"the more cooked food we ate, the less industrial-strength digestion we had to do, and the smaller our guts became. In the same way that our bodies evolved to better walk on two legs, our bellies changed to better handle well-done over rare. This had two enormous payoffs. First, as our guts got smaller, this freed up energy for our brains to operate on a larger and larger scale. .. Second, as we spent less time eating, we had more time to do other things with those rapidly expanding brains."

Oh Lard ...

The word is out ... Lard is good for you, at least as far as cooking.

Lard: After decades of trying, its moment is finally here. - By Regina Schrambling - Slate Magazine

"Wait long enough and everything bad for you is good again. Sugar? Naturally better than high-fructose corn syrup. Chocolate? A bar a day keeps the doctor away. Caffeine? Bring it on."

Plan B

Similar choices to those made by Mark and Jill Baker
One of our protein suppliers:

Field Report - American Pastoral - Trading the Corporate World for a 21st Century Farm - NYTimes.com